| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.01 MB | Adobe PDF |
Authors
Abstract(s)
As emulsões óleo-em-água (O/A) desidratadas são facilmente redispersáveis em água, consistindo num processo efetivo para a conservação de óleos e/ou libertação de princípios ativos. O seu processo produtivo envolve duas fases: (i) produção das emulsões e (ii) secagem (por exemplo, pela técnica de spray-drying). Neste trabalho produziram-se emulsões O/A utilizando água (A), óleo de girassol (OG), maltodextrina como material encapsulante (MD) e dois emulsionantes (Tween 20 e Span 20). Adicionalmente, e tendo em consideração que a incorporação de compostos bioativos pode resultar em efeitos benéficos para a saúde, testou-se a adição de ergosterol, um composto reconhecido pela sua atividade hipocolesterolémica. O trabalho teve como primeira etapa o estudo (delineamento experimental), da influência do tempo de dispersão (Td), percentagem de maltodextrina (MD, calculada relativamente à massa de água utilizada) e carga em óleo (calculada relativamente à massa de MD) no tamanho das gotículas formadas na emulsão (é desejável para uma proteção efetiva do óleo que a dispersão O/A seja suficientemente fina). Após seleção da formulação base, procedeu-se à secagem, caracterização das microesferas (microscopia ótica, tamanho de partícula, FTIR, DSC) e citotoxicidade. O sistema selecionado (carga em óleo de 32%) apresentou gotas com diâmetro micrométrico e formato esférico. As emulsões desidratadas revelaram-se fácilmente redispersáveis em água. O teor de ergosterol (avaliado por HPLC-UV), conduziu a uma eficiência de encapsulação baixa (4,46%). A caracterização do óleo extraído das microesferas revelou que este não sofreu oxidação lipídica, evidenciando a eficácia do processo de encapsulação. Nos testes de incorporação em formulações de sopa instantânea não se verificaram diferenças na composição nutricional que possam resultar em alterações da qualidade funcional ou nutricional das mesmas, e não se registou hepatotoxicidade em células humanas não tumorais (PLP2, GI50 > 5 mg/mL), quando adicionado o ergosterol. Em síntese, este trabalho contribuiu para o desenvolvimento de novos produtos alimentares a partir de emulsões desidratadas incorporando micoesteróis.
The oil-in-water (O/W) dehydrated emulsions are readily redispersible in water, consisting of an effective process for the preservation of oils and/or release of active principles. Their productive process involves two phases: (i) production of the emulsions and (ii) drying (for example by the spray-drying technique). In this work, O / W emulsions were made using water (A), sunflower oil (OG), maltodextrin as encapsulating material (MD) and two emulsifiers (Tween 20 and Span 20). In addition, and taking into account that the incorporation of bioactive compounds may result in health benefits, the addition of ergosterol, a compound recognized for its hypocholesterolemic activity, has been tested. The study had as the first step the study (experimental design), the influence of the dispersion time (Td), percentage of maltodextrin (MD, calculated relative to the weight of used water) and load in oil (calculated relative to MD weight) in the size of the formed emulsion droplets (it is desirable for an effective oil protection that the O/W dispersion is sufficiently fine). After selection of the base formulation, the microparticles were dried, characterized (optical microscopy, particle size, FTIR, DSC) and cytotoxicity. The selected system (oil load of 32%) presented droplets with micrometric diameter and spherical shape. The dehydrated emulsions were readily redispersible in water. The ergosterol content (evaluated by HPLC-UV), led to a low encapsulation efficiency (4.46%). The characterization of the oil extracted from the microspheres revealed that it did not undergo lipid oxidation, evidencing the effectiveness of the encapsulation process. In the incorporation tests for the development of instant soup formulations no differences in the nutritional composition, imparting changes in the functional or nutritional quality, were detected, and no hepatotoxicity was observed in human non-tumor cells (PLP2, GI50 > 5 mg/mL), when ergosterol is added. In summary, this work contributed to the development of new food products from dehydrated emulsions incorporating mycoesterols.
The oil-in-water (O/W) dehydrated emulsions are readily redispersible in water, consisting of an effective process for the preservation of oils and/or release of active principles. Their productive process involves two phases: (i) production of the emulsions and (ii) drying (for example by the spray-drying technique). In this work, O / W emulsions were made using water (A), sunflower oil (OG), maltodextrin as encapsulating material (MD) and two emulsifiers (Tween 20 and Span 20). In addition, and taking into account that the incorporation of bioactive compounds may result in health benefits, the addition of ergosterol, a compound recognized for its hypocholesterolemic activity, has been tested. The study had as the first step the study (experimental design), the influence of the dispersion time (Td), percentage of maltodextrin (MD, calculated relative to the weight of used water) and load in oil (calculated relative to MD weight) in the size of the formed emulsion droplets (it is desirable for an effective oil protection that the O/W dispersion is sufficiently fine). After selection of the base formulation, the microparticles were dried, characterized (optical microscopy, particle size, FTIR, DSC) and cytotoxicity. The selected system (oil load of 32%) presented droplets with micrometric diameter and spherical shape. The dehydrated emulsions were readily redispersible in water. The ergosterol content (evaluated by HPLC-UV), led to a low encapsulation efficiency (4.46%). The characterization of the oil extracted from the microspheres revealed that it did not undergo lipid oxidation, evidencing the effectiveness of the encapsulation process. In the incorporation tests for the development of instant soup formulations no differences in the nutritional composition, imparting changes in the functional or nutritional quality, were detected, and no hepatotoxicity was observed in human non-tumor cells (PLP2, GI50 > 5 mg/mL), when ergosterol is added. In summary, this work contributed to the development of new food products from dehydrated emulsions incorporating mycoesterols.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Emulsões desideratadas Sopas instantâneas